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Buttermilk Buckwheat Pancakes Recipe

Buttermilk Buckwheat Pancakes Recipe

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1 cup buckwheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 large egg
  • 1 cup buttermilk
  • 1 tablespoon butter, melted
  • Maple syrup, optional
  • Additional butter, optional

Directions

  • 1. Combine first eight ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened.
  • 2. Preheat a nonstick griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter. Yield: 4 servings.

Nutritional Facts

2 pancakes (calculated without syrup and additional butter): 195 calories, 6g fat (3g saturated fat), 63mg cholesterol, 667mg sodium, 31g carbohydrate (11g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Buttermilk Buckwheat Pancakes

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Average Rating
MY REVIEW
Anita
Reviewed Feb. 17, 2018

"I’m impressed! It’s hard to make buckwheat fluffy. The pancakes fluffed up on the griddle as they cooked. I made sure not to over mix the batter. My kids liked them. They have not been fans of my previous buckwheat recipes. I put chocolate chips in my batch. But it made them extremely sweet and conflicted with the pumpkin pie/gingerbread flavor. I would leave out the extra sugar and the pumpkin pie spice next time when I try to add chocolate chips again. I put generous dollops of butter on top of the cooked pancakes before adding maple syrup."

MY REVIEW
reeseludewiggmail
Reviewed Feb. 16, 2018

"This looks delicious!"

MY REVIEW
Katy
Reviewed Jan. 13, 2018

"Made this for my husband who loves buckwheat pancakes. Used just the egg white, no salt, almond milk and instead of butter 1/2 T organic Smart Balance and 1/2 T canola oil. They turned out great and possibly healthier. Served them with Ohio maple syrup and raspberries. I'll definitely make them again! Thanks for the recipe!"

MY REVIEW
Grace
Reviewed Nov. 16, 2017

"Great pancakes. Something everyone can eat, both those who can eat wheat and those who are gluten free. To make it easier I just add pumpkin pie spice instead of the separate spices. I also used homemade kefir instead of buttermilk (just because that is what I had) They turned out fluffy and light."

MY REVIEW
dab63
Reviewed Feb. 1, 2016

"love all the flavors. I can use 1/2 buckwheat, 1/2 whole wheat and family loves them. Also coconut oil instead of butter lets you use less sugar. Really great taste - a hit with fruit and ham - thanks"

MY REVIEW
nmrenee
Reviewed Dec. 22, 2015

"Great!"

MY REVIEW
homemadewithlove
Reviewed Mar. 6, 2015

"Hubby who is gluten free loves these for breakfast. Serve with warm syrup and fresh fruit. Have even put blueberries in them."

MY REVIEW
momof29
Reviewed Jun. 26, 2012

"top score with a slight alteration ;)"

MY REVIEW
Anndrie
Reviewed Nov. 7, 2010

"I really enjoyed these pancakes. Like eating very rich spice cake for breakfast, only better for you. I served them with ham and eggs and maple syrup."

MY REVIEW
paflaglady
Reviewed Nov. 6, 2009

"I didn't like the brown sugar and spices in this. I like to taste the buckwheat. I use a little molasses to sweeten and like it best with yeast."

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